Tag Archives: mexican

Cumin mushrooms and pancetta quesadilla

cumin mushroom quesadillaSaturday night usually calls for Supernatural. And Supernatural usually calls for a snack – mainly because Dean always eats something, and then we get start to drool and then we lose our concentration and the whole world knows that Supernatural demands our full attention, so we like to be prepared.

Last night we tried to keep it simple, because of everything that we have eaten these past few days. Our favorite Canteen reopening this Sunday was also a huge factor to our trying to keep the calorie intake to a minimum (well… ok… we’ll call this a “minimum” and we’ll all stay friends, ok?). When trying to do that, veggies help, and whole-wheat products help and, of course, pancetta doesn’t help much, but we’ll just keep this between us.

I won’t even call this a recipe. It is merely a suggestion for the next time you crave for something and don’t know what to make. Most houses have a few mushrooms, some tortillas, some pancetta (or bacon), some cheese, a few peppers…

By the way, there were no peppers in this house last night, so I didn’t use any, but I’ll add them to the “suggestion”, because I really wish there were.

 

Ingredients

250gr mushrooms, sliced

4 slices pancetta

½ onion

1 red bell pepper, sliced

4 slices yellow cheese (we used Gouda)

4 tortillas

A pinch of cumin

 

Preparation

Heat some oil in a large pan and add the pancetta to your desired doneness. Remove pancetta from the pan. Add the onion and the pepper and cook over medium heat until soft. Add the mushrooms, some salt and pepper and the cumin. Cook about 7-8 minutes, or until the mushrooms are done.

Remove from the pan. At this point, if you have a non-stick pan, don’t even bother with cooking spray. I used nothing and nothing stuck! If your pan is not non-stick, then add some cooking spray. Place one tortilla on the pan, over medium heat. On it, place a slice of cheese, some mushroom mixture, two pancetta slices and another cheese slice. Top it off with another tortilla. Cook on one side for about 3-4 minutes or until tortilla is nice and crispy. Very carefully flip your quesadilla over and cook it for another couple of minutes.

Remove it from the pan and place on a plate. Repeat for the second quesadilla.

We placed one on top of the other, cut them both with a serrated knife in four and enjoyed it with some weissbier and a simple valeriana salad (dressed only with some salt, pepper, lemon and olive oil). And with Sam and Dean, of course!

 


Jamaican spiced chicken and curry flavored brown rice fajitas

Jamaican fajitas

It’s a sunny mid March Sunday, you go out for a stroll, maybe some coffee and some hanging out in the sun, and when you get back home you find yourself desperately looking for something nice to eat. Preferably something that can be prepared in no time and taste like, well… a sunny springtime Sunday.

So, how about some fajitas? Jamaican spiced chicken and curry flavored brown rice (basmati rice is also great) fajitas to be exact. That’s what we thought and fortunately for us, we thought about it before we went out for that stroll, which was helpful because it meant that we took the chicken out of the freezer so that it would be ready to be cooked by the time we came back!

(But, you know… Having a microwave that is not broken like ours is something that can do the defrosting job if you don’t think about cooking chicken before you go out for a walk!).

So. All you need is some chicken (we used three chicken thighs), a cup of rice (we used brown rice), an onion, a red pepper, one tomato, a couple of lettuce leaves, a few tortillas and about 30-35 minutes.

 

Ingredients

3 chicken thighs

1 cup of brown rice

1 onion

1 red pepper

1 tomato

6 corn tortillas

3 lettuce leaves

Olive oil

Salt

Jamaican spice pepper

Curry powder

Yogurt  (or sour cream)

Some grated cheese

 

Preparation

Pre heat the oven to 200 degrees.

Place an empty frying pan on high. While the pan is heating, season the chicken with salt and the Jamaican spice pepper. Sprinkle some olive oil on the chicken, lower the heat to medium and place the chicken in the pan.

Put a cup of brown rice in a small pan. Season with salt and some curry powder, add two cups of boiling water and let it cook for ten minutes.

Slice the onion and the red pepper, cut the tomato in small pieces and slice the lettuce.

When the chicken is cooked, remove it from the pan and let it rest. In that same pan add the onion and red pepper and cook to your liking (we cooked it for about 5 minutes, or until the veggies were soft).

Take a large piece of greaseproof paper, put it under the tab and get it all wet. Squeeze it so that most of the water goes off, wrap the tortillas in it and put them in the oven for 3-4 minutes.

Before you serve your fajitas, slice your chicken pieces so that then can be better used in your tortilla.

When everything is done and ready, place in individual plates and assemble your fajitas to your liking. We added some yogurt and some shredded mozzarella, but you can also use some mexican salsa, guacamole or just about anything.

And, of course, let us know what you think.

 


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